3 cups flour
1/3 cup sugar
1 T baking powder
1/2 tsp salt
2 sticks unsalted butter (chilled)
1/4 cup pecans
1 large egg
3/4 cup heavy cream
Heat oven to 350. Stir flour, sugar, baking powder and salt. Cut cold butter into small bits and cut into flour til mixture resembles crumbs. Finely chop pecans and stir into mixture (leave some for topping later). Mix egg and cream together, add to mixture and stir til combined.
Turn mixture onto cutting board - it will be VERY crumbly - just push together into a ball (not kneading too much). Using a rolling pin gently roll dough into a 10 inch round, 3/4 inch thick, and cut into 8 wedges with sharp knife.
Place wedges on lined baking sheet, bake 22-26 minutes til barely brown. Don't let edges get dark. Completely cook before...
Icing -
1 lb powdered sugar
1/4 cup whole milk
4 T unsalted butter melted
splash of strong brewed coffee
dash of salt
2 tsp maple flavoring or maple extract
In med bowl stir ingredients til smooth, pour over scones and sprinkle with pecans. Let icing set before serving!
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